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Category: baking

Back in June, I had the pleasure of attending T-fal’s Actifry Express launch party in Toronto.

I didn’t go in with high expectations. I had heard of these “Actifry gadgets” before and never been too intrigued with them. They are promoted as healthier fryers, which only use about 1 tablespoon of oil for 5-6 servings of food.

“Time-constrained families often opt for takeout or drive-thru, which is a contributing factor to Canada’s troubling obesity rate. The convenience and innovation of the Actifry Express allows families to prepare healthy meals they love at home in a healthier way, without sacrificing flavour.” — Senior Product Manager for T-fal Innovations in Canada

From my past experiences, I get really excited about new, fancy kitchen gadgets for about 3 weeks and then I never use them again. But, I was still looking forward to seeing what this new (express version) Actifry had to offer. I also got to meet and speak with the author of Street Food Diaries, Chef Matt Basile— what a treat!

But, when it comes to baking, you just cant mimic the way butter melts with an avocado. However, I still love this recipe. You don’t get the same flaky texture as scones made with butter, but they are a fun twist on the traditional.

These “scones” are chalked full of scrumptious, healthy ingredients.

Find out where the word avocado originates (you may be surprised) and more interesting avocado facts here.

Avocado and Feta Scones

Ingredients:

2 cups whole wheat flour

2.5 teaspoons baking powder

1/8 teaspoon baking soda

1/3 cup whole flax seeds

1/2 large ripe, but still a bit firm Avocado (or more if you like)

1/2 cup feta cheese (heaping), crumbled

2 tablespoons chopped fresh curled parsley

1 finely chopped green onion

2 eggs, lightly beaten with a fork

1/4 cup buttermilk

Directions:

Combine flour, baking powder, baking soda, salt, and flax seeds

Grate the avocado into the flour mixture (if you are using a very soft one it might be easier to cut it in with a pastry cutter – to the size of small beads)

Add the cheese

Add the parsley, green onion, eggs and buttermilk

Mix, and press together into a disk shape on the counter, cut into 8 wedges

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Frozen, black bananas flying out at me every time I open the freezer is a clear sign that it’s time to make banana bread.

I have made some pretty good banana bread lately but this one is my favorite! I love the tropical flavors of the banana and the coconut together. Coconut is a source of fiber, protein, phosphorus and vitamin B6.

Coconut’s/coconut oil’s nutritional value is a bit of a controversial topic. Some say it’s nutritional gold, while others strongly disagree. Here’s a good article on the topic.

To make this bread into more of a treat add chopped dark chocolate and roasted pecans or coat it with a lime/lemon glaze (1/2 cup powdered sugar + 1.5 tbsp fresh squeezed lemon/lime juice).